20-Minute Lentil, Lemon & Tomato Soup

This speedy lentil soup layers aromatic spices with red pepper, tomatoes and lemon to create a bold, nourishing bowl in no time. Ideal for lunchtime fixes and weeknight cooking, it’s cosy and endlessly crowd-pleasing.

(nutritional information based on one serving with two slices of wholemeal bread)

Gluten free
Wheat free
Quick meal
Low fat, low sugar
Freezable
Cheap
Kids recipe

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Preparation time

5 min

Cook time

15 min

Total time

20

Meal

  • mains
  • soups-starters
  • lunches

Servings

4

Kcal

276

Carbs

58 g

Protein

22 g

Fat

4 g

* Nutritional information per serving.

Ingredients

  • 1 red pepper, cut into bite-sized pieces
  • 1 tsp coriander seeds
  • 2 tsp chopped ginger (use pre-chopped frozen for speed)
  • 2 tsp chopped garlic (use pre-chopped frozen for speed)
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 165g/¾ cup red lentils
  • 625ml/2½ cups vegan stock (use gluten-free if needed)
  • 1 x 400g/14 oz tin chopped tomatoes
  • 1 tsp brown sugar or syrup (eg maple or agave)
  • 2 tbsp lemon juice (fresh or bottled)

Instructions

  1. Using a medium-large sized saucepan, fry the red pepper, coriander seeds, garlic and ginger in a little oil, for 2 minutes, on a medium heat, stirring frequently.
  2. Stir through the turmeric, chilli powder, ground cumin and heat for a further minute.
  3. Add the lentils, tinned tomatoes and syrup, bring to the boil then simmer on medium for 10-15 minutes or until the lentils are soft enough to blend.
  4. Stir through the lemon juice before blending thoroughly with a stick blender.
  5. Add salt and pepper, to taste.
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